Effects of hot air treatment on membrane lipid peroxidation of lightly processed grapes

To explore the effects of pre-storage hot air treatment on the senescence, softening and storage quality of lightly processed grapes. Lightly processed Red Globe grapes were treated at 50℃ for 10 min and 15 min, or at 55℃ for 5 min and 10 min before storage. The effects of hot air on membrane lipid peroxidation and storage quality during the storage were investigated in this paper. The results indicate that the declines of POD, CAT and SOD activities are suppressed markedly when the grapes are treated at 55℃ for 5 min or 10 min, and both the accumulation of MDA and the relative conductivity are reduced. So the senescence and softening of the grapes are delayed. Treatments at 50℃ for 10 min or 15 min have no beneficial effects on delaying the senescence and softening of lightly processed Red Globe grapes.